1 pound salmon, skinned
3/4 tsp kosher salt, divided
1/4 cup Thai sweet chili sauce
2 tsp siracha sauce
2 tsp olive oil
1 tsp minced garlic
1 tsp ginger
5 baby bok choy (6.5 oz.), quartered (eliminate if can't find at store!)
4 oz. sliced shitake mushrooms (I use Publix gourmet blend and add in some white mushrooms for about 8 oz total)
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
Preheat oven to 400. Line a baking sheet with foil. Cut salmon into 3 pieces adn season with 1/4 tsp of salt. Roast until almost cooked through, 8 minutes. Remove from oven and switch to broil. In a small bowl, combine chili sauce and siracha. Brush on fish and broil until cooked through, 2- 5 minutes (145 degrees). Heat a large wok over medium heat. Add oil, garlic and ginger; stir for 30 seconds. Add vegetables. Increase heat to medium-high, season with 1/2 tsp salt. Stir. Add 2 tbsp water, cover and cook until tender crisp, 4 to 5 minutes.
Martin Family Paleo
Thursday, November 16, 2017
Tuesday, June 13, 2017
Chipotle Lime Chicken Marinade (Freezer Friendly)
1 pound raw chicken breasts, boneless & skinless
2 tbsp olive oil
2 tsp adobo sauce (from a can of chipotle peppers)
½ tsp paprika
2 tsp brown sugar (not paleo but so little we went for it)
2 cloves garlic, minced
2 tbsp lime juice
¼ tsp salt
Combine all ingredients in a heavy duty freezer bag. Add chicken and turn to coat in marinade. Marinate chicken in the fridge for 2-24 hours. If freezing, place in freezer immediately. Thaw in fridge overnight, or by immersing bag in a bowl of cold water for a couple of hours.
To bake, heat oven to 425°F. Bake chicken in a shallow baking dish for 10 minutes, flip over, then bake for another 10-20 minutes until internal temperature reaches 165. Allow chicken to rest at room temperature for 5-10 minutes before slicing.
2 tbsp olive oil
2 tsp adobo sauce (from a can of chipotle peppers)
½ tsp paprika
2 tsp brown sugar (not paleo but so little we went for it)
2 cloves garlic, minced
2 tbsp lime juice
¼ tsp salt
Combine all ingredients in a heavy duty freezer bag. Add chicken and turn to coat in marinade. Marinate chicken in the fridge for 2-24 hours. If freezing, place in freezer immediately. Thaw in fridge overnight, or by immersing bag in a bowl of cold water for a couple of hours.
To bake, heat oven to 425°F. Bake chicken in a shallow baking dish for 10 minutes, flip over, then bake for another 10-20 minutes until internal temperature reaches 165. Allow chicken to rest at room temperature for 5-10 minutes before slicing.
Monday, May 29, 2017
Salmon Teriyaki
1/2 cup teriyaki sauce, divided
4 6-oz salmon fillets, skin-on
1 tbsp ghee, melted
sliced green onion
Marinate salmon fillets in 1/4 cup of cool/refrigerated sauce for 10 minutes. Prepare grill by igniting all burners. Place 2 sheets of foil over grill grates, t hen brush with ghee. Place salmon fillets on top of foil, skin side down and grill until skin is crispy, 4 minutes. Then carefully turn and grill until just flaking, another 3 minutes. Serve each fillet with 1 tbsp sauce on top.
4 6-oz salmon fillets, skin-on
1 tbsp ghee, melted
sliced green onion
Marinate salmon fillets in 1/4 cup of cool/refrigerated sauce for 10 minutes. Prepare grill by igniting all burners. Place 2 sheets of foil over grill grates, t hen brush with ghee. Place salmon fillets on top of foil, skin side down and grill until skin is crispy, 4 minutes. Then carefully turn and grill until just flaking, another 3 minutes. Serve each fillet with 1 tbsp sauce on top.
Teriyaki Sauce
1 tbsp arrowroot starch (or tapioca)
1 tbsp cold water
1 1/3 cups chicken broth
1/2 cup tamari
1/4 cup mirin
3 tbsp honey
1 tsp rice vinegar
1 tsp lime juice
1 tsp toasted sesame oil
1/2 tsp minced ginger
1/2 tsp minced ginger
1/2 tsp pepper
In a small bowl, combine the arrowroot starch with water to create a slurry. Seat side. Combine remaining ingredients in a saucepan and bring to a simmer over low heat. Gently simmer for 10 minutes. Stir in half of arrowroot starch slurry and continue to stir until sauce thickens, 5 minutes. Enjoy within 1 week.
1 tbsp cold water
1 1/3 cups chicken broth
1/2 cup tamari
1/4 cup mirin
3 tbsp honey
1 tsp rice vinegar
1 tsp lime juice
1 tsp toasted sesame oil
1/2 tsp minced ginger
1/2 tsp minced ginger
1/2 tsp pepper
In a small bowl, combine the arrowroot starch with water to create a slurry. Seat side. Combine remaining ingredients in a saucepan and bring to a simmer over low heat. Gently simmer for 10 minutes. Stir in half of arrowroot starch slurry and continue to stir until sauce thickens, 5 minutes. Enjoy within 1 week.
Monday, May 22, 2017
Shake & Bake Chops
4 pork chops, bone in (1.5 lbs)
2 tsp sea salt
2 eggs, whisked
3/4 cup almond flour
1/4 cup Italian seasoning
Place chops on a wire racked baking sheet. Salt and allow time to sit and then pat dry. Whisk eggs together in a medium bowl to create an egg wash. In a separate bowl, combine almond flour and dried herbs. Next, take pork chops and dredge in egg. After, submerge in bowl with dry ingredients completely coating on both sides. Place in fridge for 30 minutes to 1 hour. Preheat oven to 350. Place on wire racked baking sheet and bake in the oven for 30 minutes. Turn oven up to 375 and bake for another 10 minutes. For extra crispiness broil for another 3 to 5 minutes watching carefully.
2 tsp sea salt
2 eggs, whisked
3/4 cup almond flour
1/4 cup Italian seasoning
Place chops on a wire racked baking sheet. Salt and allow time to sit and then pat dry. Whisk eggs together in a medium bowl to create an egg wash. In a separate bowl, combine almond flour and dried herbs. Next, take pork chops and dredge in egg. After, submerge in bowl with dry ingredients completely coating on both sides. Place in fridge for 30 minutes to 1 hour. Preheat oven to 350. Place on wire racked baking sheet and bake in the oven for 30 minutes. Turn oven up to 375 and bake for another 10 minutes. For extra crispiness broil for another 3 to 5 minutes watching carefully.
Indian Butter Chicken
3 tbsp ghee, divided
4 chicken breasts (1 pound) cut into thick chunks
1 large yellow onion, chopped
1/2 can coconut milk (about 1 1/2 cup)
1/2 tsp garam masala
1 3 1/4 cup can crushed tomatoes
1/2 tsp sea salt
1/2 tsp pepper
freshly chopped cilantro and chopped cashews
In a large skillet, melt 2 tbsp ghee over medium heat. Stir in chicken and cook using tongs to turn each side about 15 to 20 minutes until no longer pink in the middle. Remove and set aside in a medium glass bowl. Melt another tbsp of ghee in the skillet and add onions. Cook and stir occasionally, for about 10 minutes until translucent and softened. Add in coconut milk, garam masala, tomatoes, salt and pepper, stirring everything and cooking for 3 minutes. Pour in cooked chicken. Simmer on low for 15 minutes. Garnish with cashews and cilantro. Serve with cauliflower rice if desired.
Paleo Chicken Nuggets
2 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 cup dill pickle juice (I used Bubbies Kosher dills)
1/4 cup tapioca starch
2 tsp paprika
1 tsp sea salt
1 tsp black pepper
2 large eggs
3 tbsp coconut oil, divided (one for each batch)
Combine chicken and pickle juice in resealable bag; marinate 30 minutes to 6 hours. Drain chicken in colander to discard excess juice. Pat dry with paper towels. As chicken drains, combine starch, paprika, salt and pepper in a resealable bag. Add chicken to bag and shake until all pieces are covered. Beat eggs in a small bowl and set aside. Preheat oven to 250. In a large skillet, heat 1 tbsp oil over medium heat. With fingers, dip a starchy chicken piece in egg, shake off excess egg and add to pan. Repeat until you have filled the skillet. Don't overcrowd. Fry until cooked through flipping with tongs every 2 minutes; 6 to 8 minutes per batch. As you finish each batch, place cooked chicken on a plate lined with paper towels. Then put in oven on a baking sheet to keep warm. Expect 3 batches.
1/2 cup dill pickle juice (I used Bubbies Kosher dills)
1/4 cup tapioca starch
2 tsp paprika
1 tsp sea salt
1 tsp black pepper
2 large eggs
3 tbsp coconut oil, divided (one for each batch)
Combine chicken and pickle juice in resealable bag; marinate 30 minutes to 6 hours. Drain chicken in colander to discard excess juice. Pat dry with paper towels. As chicken drains, combine starch, paprika, salt and pepper in a resealable bag. Add chicken to bag and shake until all pieces are covered. Beat eggs in a small bowl and set aside. Preheat oven to 250. In a large skillet, heat 1 tbsp oil over medium heat. With fingers, dip a starchy chicken piece in egg, shake off excess egg and add to pan. Repeat until you have filled the skillet. Don't overcrowd. Fry until cooked through flipping with tongs every 2 minutes; 6 to 8 minutes per batch. As you finish each batch, place cooked chicken on a plate lined with paper towels. Then put in oven on a baking sheet to keep warm. Expect 3 batches.
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